Celebrating a decade in the culinary world, these two signature recipes represent a wonderful balance of roots and innovation. As cooler seasons approaches, comforting aromas like those in Taiwanese stew become notably welcoming. Meanwhile, radish bites offer a textured and unexpectedly moreish treat that started as a fortunate kitchen discovery.
Taiwanese Braised Pork (Feeds 4)
This classic dish involves a dual-phase cooking process to achieve succulent meat that absorbs deep seasonings.
Prep Time: 15 min
Cooling Time: 4+ hours
Cook Time: 3 hrs
For the Poached Pork
- 17.6 oz streaky pork
- 10ml rice wine
- ¾ inch peeled ginger, flattened
- ½ garlic clove, crushed
Stew Components
- small amount vegetable oil
- small shallot
- 1 tbsp soy sauce
- dried chili
- star anise pod
- 1½ tsp cooking wine
- ¼ tbsp seasoning mirin
- garlic, minced
- ¼ red apple, peeled
- small piece ginger, flattened
- ¼ spring onion, split
- ¼ tbsp rice vinegar
- spice stick
- ¼ tsp soy glaze
- Cooked rice, for serving
To begin poaching the pork. Put the pork in a deep pan filled with cold water, heat until boiling, and boil for five minutes. Take out the pork and dispose of the water.
Place the pork with skin facing down in a fresh pot, include enough water to cover, then add the cooking wine, fresh ginger, and crushed garlic. Heat until boiling, then turn down the heat and cook gently for 20 min, until the pork is firm and the skin looks glassy. Remove the heat and let the pork rest in its cooking water for 4+ hours, optionally through the night, sealed and chilled.
Once cooled, take out the pork from the poaching liquor and cut it into chunks, including the skin. Filter the liquid and set aside it.
Now, add the oil in a casserole with a lid over medium heat. Stir in the chopped shallot and cubed pork and fry carefully, mixing often, for 10 min, until the shallot becomes tender. Include ½ cup of the reserved poaching liquid and all the additional flavorings except the soy glaze. Bring to a boil, then lower the heat to a gentle boil, seal, and cook slowly for two hours, adding more with water if required.
Remove the lid, add the soy glaze, raise the heat to medium-high, and cook for another 20 minutes, until the sauce reduces and turns sticky.
Enjoy over cooked rice – the rich sauce blankets the grains beautifully. The key is to not let overcooking the fat excessively, so the pork softens in the mouth while maintaining its form.
Daikon Tots
Plan to prepare these a day ahead.
Prep Time: 5 min
Freezing Time: 8–12 hours
Cook Time: 40 minutes
Makes: 10 to 12 pieces
- large daikon, skinned and coarsely grated
- 3.2 oz plain flour, plus about 100g extra for coating
- scant 2 tsp sea salt
- beaten eggs, mixed
- 200g panko breadcrumbs
- About 500ml vegetable oil, for frying
In advance, put the grated daikon in a large skillet over medium heat and cook for roughly 15 minutes, until much of the moisture is reduced. Pour in up to ⅓ cup water to achieve a balanced mixture, turn down the heat to simmer, then add the first portion of flour and the salt until thoroughly mixed.
Line a loaf pan with clingfilm, then spread in the daikon mixture so it's an uniform 1 inch deep. Place the tin in a steamer, and steam over medium heat for 30 min (keep an eye on the water level to avoid boil dry). Take out the tin, set aside to cool completely, then cover tightly and freeze until solid.
When ready to cook, retrieve the daikon tin from the freezer and let it sit at ambient temperature for about 10 minutes, just until pliable enough to cut. Remove the covering, remove the block of daikon and cut it into 1 inch cubes – these are your bites.
Set up a coating setup with the remaining ¾ cup flour, beaten eggs, and panko breadcrumbs in separate shallow dishes. Coat each tot to start in flour, immerse it in the egg (employing one hand), then into the panko (using the other hand; this keeps the crumbs from building up).
Preheat the oil – enough to submerge the tots – in a large pan to moderate heat (or until a cube of ginger bubbles and colors in 20 seconds). Fry the tots in small groups for 2 min each, rotating them lightly for uniform browning, then take out and place on kitchen tissue to cool completely.
Raise the heat a little and bring the oil to 375F (or until a ginger piece bubbles and browns in 10 sec). Cook the tots a second time, in rounds, this time for 1 min in total, until golden and crunchy – the two-stage frying ensures a light crust and a soft center. Shake off well and serve warm with your chosen dipping sauce; great options include hot sauce or chilli oil.